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Layered Lemon Pie

Layered Lemon Pie
TOTAL TIME: Prep: 20 min. + chilling YIELD: 8 servings.


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (15-3/4 ounces) lemon pie filling, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)


  • 1. In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Nutrition Facts

1 piece: 526 calories, 24g fat (13g saturated fat), 104mg cholesterol, 251mg sodium, 72g carbohydrate (61g sugars, 1g fiber), 6g protein.


Average Rating:
  • jeffy915
    Jun 14, 2018

    So delicious. I added a little more pie filling, but simply great.

  • Grinnergal1
    Apr 19, 2018

    Delicious and easy to do. Was a big hit. I will try it with other flavors as well.

  • chasingjesica79
    Mar 30, 2018

    This is a great light desert. Making it again and a strawberry version for Easter Sunday.

  • TGI
    Mar 25, 2018

    Yummy and easy to whip up. Used Neufchatel cheese and light whipped topping with no problem. I think I may try with lemon pudding next time.

  • Bugsli
    Mar 16, 2018

    In answer to the reviewer that asked about the food coloring - make your own lemon curd. That should work and WAY yummy. I gave not tried this andxwas disappointed on reading thru ingredient list that it’s pre-pkg stuff but I think this is good footprint if you want to do from scratch??

  • Joan
    Dec 31, 1969

    I make these every Christmas one lemon, one chocolate, and one pistachio with a ready made graham cracker crust, cream cheese and confection sugar and cool whip followed by large box of pudding make cookies and cream for the kids. Cool whip with chocolate chips or shaved chocolate, coconut on top or anything you prefer. Just a bit different but just as good

  • chris28304
    Nov 24, 2017

    This had a nice light lemon taste and was so easy to make. I believe this would also be good with a shortbread crust as noted by another reviewer for those of you who do not like graham cracker crust.

  • holy.grail
    Dec 31, 1969

    Anyone know of canned lemon without the color Yellow 5 or 6 in it?? We have an intolerance to it.

  • alfoa
    Feb 22, 2015

    I've been making this pie since before 2006. The original recipe was printed on a package of graham cracker pie crust (Keebler, I believe). I use fat-free cream cheese and fat-free Cool Whip, and it turns out fine.

  • silversgirl
    Dec 27, 2014

    OMG. This pie was so simple and amazing everyone loved it.

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